I decided to make a 6.5 gallon batch, keg 5 of it and bottle he rest. The goal is to save two 22s each for when my two sons turn 21 (hence the name). Recipe is based on the old Rasputin. I found the 5 gallon recipe and increase it by 10% because I haven't been getting the best efficiency lately.
Ingredients:
17 lbs. Pale Malt(2-row)
1.3 lbs. Carastan
0.55 lbs. Chocolate Malt
0.55 lbs. Crystal 120L
0.35 lbs. Roasted Barley
Hops:
8 oz fresh hop Early Cluster @60
1 oz Northern Brewer @30
1 oz Centennial @2
1 oz Norther Brewer @2
Yeast:
White Labs 0001 California Ale
Water:
1 pound to 1 liter
Notes:
11-20-2010--Preboil gravity 1.055
Post around 1.070
11-23--2010--Fermentation's going slow on this one. It was bubbling for the last couple days, but has stopped.
11-26-2010--Kegged. 1.o20ish. Tastes great. I've decided not to bottle due to laziness.
11-29-2010--Almost carbed. Taste is strong and chocolate with a hoppy/alcohol finish. I'll do a side-by-side when it's finished.
1-19-2011--Almost finished. The strangest thing has happened with this beer, the first 2 or 3 gallons were really yeasty, in fact it had a brownish color due to the yeast. Now that it's almost done, it's as black as the day is long. Pretty strong alcohol taste with the yeasty taste, but I must not have gotten the best efficiency because it's not mush like Rasputin, good though.
this should be gooood
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